Saffron Thai Grilled Chicken
This recipe's interesting ingredients such as New Mexico chili powder, sea salt, coconut milk, fennel seeds and white peppercorn make saffron thai grilled chicken a must-try. The flavors are simply irresistible.
Cooking MethodGrilling
Ingredients
- 2 whole boneless, skinless chicken breasts, split
- 1 tablespoon white peppercorn
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon New Mexico Chili powder
- 1 teaspoon turmeric
- 1 tablespoon sea salt
- 6 to 7 cloves garlic, peeled and minced
- 1/4 cup cilantro leaves and stems, finely chopped
- 1 cup unsweetened coconut milk
- 2 tablespoon vegetable oil
Instructions
- Poke holes in the chicken with the tines of a fork and set aside.
- Toast the white peppercorns, coriander seeds and fennel seeds in a small frying pan over medium heat until they are aromatic, about 2 minutes.
- Grind the spices in an electric coffee grinder or with a mortar and pestle.
- In a large bowl, combine the ground spices with the remaining ingredients.
- Add the chicken and marinate for 1 hour at room temperature or longer in the refrigerator.
- Heat the grill, remove the chicken from the marinade and scrape off excess and reserve. Brush the grill with oil and grill the chicken for 5 minutes.
- Turn and baste with the sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife about 12 to 15 minutes.